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Mustard and Herb Dressing

At the risk of repeating myself, I can't recommend making your own salad dressings at home highly enough. Not only do you avoid the preservatives that are present in store bought varieties, you really don't lose much time and the taste of fresh dressing is far superior besides.

This zesty dressing is a snap to whip up and adds a nice punchy contrast to salads with fresh crunchy vegetables like carrots and cucumbers.

Whisk together all ingredients in a bowl and spoon over your favourite greens and crunchy vegetable salad. May be stored in the refrigerator for up to 2 days — whisk again before each use. Yields about 1 1/3 cups of dressing, or enough for about one pound of salad greens.

Hi Lisa,Home made salad dressing works the best coz there's a choice to experiment....store brought ones have their percentage of preservatives and stuff, this can be ruled out altogether with the ones made at home. The mustard herb dressing looks perfect for those bright veggies :)TC

I'd prefer to make salad dressings at home but they always have so much oil and I don't know how to modify them successfully. But your recipes look awesome so I'll have to try them! Particularly this one and the miso sesame one.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.